Classic Eggplant Parmesan

Name: Classic Eggplant Parmesan
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 , (28-ounce) can crushed tomatoes; 1 tablespoon, extra-virgin olive oil; 2 , garlic cloves, minced; ⅛ teaspoon, red pepper flakes; , Salt and pepper; 2 tablespoons, chopped fresh basil; ½ cup, extra-virgin olive oil; 8 , Italian eggplants (6 to 9 ounces each), sliced lengthwise into ¼-inch-thick planks; , Salt and pepper; 8 ounces fresh, mozzarella, sliced thin; 7 tablespoons grated, Parmigiano-Reggiano; 10 , fresh basil leaves, torn into 1-inch pieces

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Unlike its Italian American descendant, parmigiana di melanzane is a refined, delicate affair.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES8

TIME1¾ hours

Italian Name:Parmigiana di melanzane

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Thin, silky—and unbreaded—eggplant slices are layered with mozzarella di bufala and tomato sauce, and topped with Parmigiano Reggiano. In Naples, where eggplant is plentiful all year, they have a saying: A parmigiana e' mulignane ca se fa a...

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